Salmon and avocado rolls with asparagus salad and dill yoghurt

(serves 4 as a snack)

300g salmon fillet

1 sheet puff pastry

1 avocado, sliced

1 tsp chopped fresh dill

salt

pepper

1 egg, lightly beaten

1 tsp poppy seeds

Preheat oven to 180*C. Slice the salmon fillet lengthways and wrap the lengths in cling film. Roll them to make the pieces more circular. Lay the avocado slices over the pastry leaving a 2cm edge for rolling. Mash the avocado lightly with a fork. Sprinkle over the dill then lay the salmon down the middle of the pastry. Roll up the pastry, crimping each end together, place on a baking tray and brush with the beaten egg. Bake for 25 minutes until golden.

Asparagus salad

2 bunches asparagus, blanched and refreshed

1 crispy pear, finely sliced

juice of 1 lemon

2 Tbsp lemon infused avocado oil (or other citrus flavoured oil)

salt

pepper

Sit the sliced pear in a mix of 1 cup water and the lemon juice for 2 minutes. Drain and add to asparagus. Dress with the avocado oil and season.